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An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed–where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns–by an American writer and food stylist who spent years working alongside artisans.
An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed–where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns–by an American writer and food stylist who spent years working alongside artisans.